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A kind of yellow sweet bamboo shoot vinegar and preparation method thereof

A technology of yellow-sweet bamboo shoots and moso bamboo, applied in the field of edible vinegar, can solve the problems of unreported production methods and undisclosed usage of sorghum, and achieve the effects of stable product quality, short production cycle and rich nutrition

Active Publication Date: 2016-02-10
HUNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This document does not disclose the amount of sorghum used. When sorghum is used as a carbon source and contains more carbon than asparagus, fermentation is easy to carry out
[0008] At present, take yellow sweet bamboo shoots as main raw material yellow sweet bamboo shoot vinegar and its preparation method have no report

Method used

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  • A kind of yellow sweet bamboo shoot vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: the preparation of raw material

[0056] 1. Yellow-sweet bamboo shoots: take fresh yellow-sweet bamboo shoots, harvest for 12 hours, and remove the shells.

[0057] 2. Glutinous rice: purchased from the market.

[0058] 3. Heiqu:

[0059] 1) Strain activation: pick 1 ring of Aspergillus niger and 1 ring of Aspergillus oryzae spores, inoculate them in slant medium, and culture at 28°C for 96 hours;

[0060] 2) Expansion culture in Erlenmeyer flasks: Measure Aspergillus niger and Aspergillus usa oryzae cultured in inclined test tubes according to the weight of 7:3, and then inoculate them into two Erlenmeyer flasks containing 100g of bran and 100ml of water respectively, and cultivate them at 30°C Shake the flask once after 24 hours, and shake the flask once after cultivating for another 5 hours until the Erlenmeyer flask is covered with mycelium;

[0061] 3) Production of bent blanks: Dry the yellow and sweet bamboo shoots at 60°C, grind them into powder...

Embodiment 2

[0069] Embodiment 2: the making of sweet yellow bamboo shoot vinegar

[0070] 1. Raw materials: Refer to Example 1 for the preparation method of raw materials, and the dosage of each component is shown in Table 1.

[0071] Table 1, raw material composition

[0072] Element

mass (kg)

Yellow Sweet Bamboo Shoots

10

Sticky rice

5

black song

0.45

yeast

0.075

Acetobacter

0.375

Moso bamboo leaves and moso bamboo distillate

2.5

water

20

[0073] 2. Production steps:

[0074] 1) Clean the fresh yellow and sweet bamboo shoots with clean water, drain and beat into a pulp, steam for 10 minutes, and set aside;

[0075] 2) Soak the dry glutinous rice in clean water for 8 hours, wash the soaked glutinous rice in clean water, drain and steam, pour boiling water over the glutinous rice after the steam is full, and continue steaming for 10 minutes after the glutinous rice is wet. Rinse with wa...

Embodiment 3

[0081] Embodiment 3: the making of sweet yellow bamboo shoot vinegar

[0082] 1. Raw material: Refer to Example 1 for the preparation method of the raw material, and see Table 2 for the dosage of each component.

[0083] Table 2: Raw material composition

[0084] Element

mass (kg)

Yellow Sweet Bamboo Shoots

10

Sticky rice

5

black song

0.3

yeast

0.045

Acetobacter

0.375

Moso bamboo leaves and moso bamboo distillate

1.5

water

20

[0085] 2. Production steps:

[0086] 1) Clean the fresh yellow and sweet bamboo shoots with clean water, drain and beat into a pulp, steam for 10 minutes, and set aside;

[0087] 2) Soak the dry glutinous rice in clean water for 16 hours, wash the soaked glutinous rice in clean water, drain and steam, pour boiling water over the glutinous rice after the steam is full, and continue steaming for 10 minutes after the glutinous rice is wet. Rinse with wate...

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Abstract

The invention provides an acidosasa edulis bamboo shoot vinegar and a preparation method thereof. The raw materials of the acidosasa edulis bamboo shoot vinegar comprise acidosasa edulis bamboo shoots and sticky rices, wherein the acidosasa edulis bamboo shoots are fresh acidosasa edulis bamboo shoots harvested within 24 hours; the raw materials of the acidosasa edulis bamboo shoot vinegar further comprise aspergillus niger, yeast, acetic acid bacteria, moso bamboo leaves, distillate of green moso bamboos and water; the invention further provides the preparation method of the acidosasa edulis bamboo shoot vinegar. According to the acidosasa edulis bamboo shoot vinegar provided by the invention, acidosasa edulis bamboo shoot resources are effectively utilized, the total acid content of products reaches 3 to 5 g / 100 ml, so that the acidosasa edulis bamboo shoot vinegar is rich in nutrition, can meet the total acid content standard of the table vinegar and preserve the special flavor of the original cidosasa edulis bamboo shoots.

Description

technical field [0001] The invention relates to the field of edible vinegar, in particular to yellow-sweet bamboo shoot vinegar using yellow-sweet bamboo shoots as a main raw material and a preparation method thereof. Background technique [0002] Edible vinegar is one of the main condiments of Chinese diet, which contains a variety of amino acids, vitamins, trace elements, but does not contain cholesterol. Edible vinegar can not only increase appetite, but also has the effects of anti-inflammatory, anti-oxidation and reducing the incidence of cardiovascular and cerebrovascular diseases. It can be called a health product among condiments. [0003] Due to differences in raw materials and processing methods of edible vinegar, the taste of vinegar varies from place to place. Traditional Chinese raw materials for making vinegar are mainly glutinous rice and rice in the south, sorghum and millet in the north, wheat in the Central Plains, bran in Sichuan and Shaanxi, and broken r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/685C12R1/69
Inventor 涂佳艾文胜杨明李美群孟勇胡伟
Owner HUNAN ACAD OF FORESTRY
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